Sunayana Arun draws a lot of inspiration to cook from her late mother and a handful of her talented aunts. She has her roots in Ezhupunna, in Alappuzha district but currently lives in Kodaikanal. She started cooking soon after the first of her three children was born. She started out cooking simple homely food but now her repertoire ranges from elaborate Andhra-style Biriyanis to light and fluffy Banoffee pies.

Sunayana enjoys cooking Kerala-style seafood and meat dishes and has in fact a special following for these dishes among friends and family. She is also fond of baking with her daughters, often baking cookies and brownies for various causes in their school campus. She also bakes excellent carrot cakes and churns out flavourful ice creams in her home kitchen.

Sunayana believes in talking to her plants in her kitchen garden and harvests the best produce possible by tending to it with meticulous care. The rhubarbs from her garden make one of the best Rhubarb crumbles one can taste. She also crochets a lot in her spare time while she is not busy in her kitchen or her garden.

Sunayana shares with us her family recipe for a humble dal that has just a handful of ingredients but is utterly delicious. A dollop of this creamy dal on the banana leaf during Sadya provides the much needed relief from the spicy and sour notes of the other dishes.

Katti Paruppu

1/3 Cup peas dal, washed and soaked for half an hour
½ Cup 1st coconut milk (thick coconut milk)
1 ½ Cup 2nd and 3rd coconut milk (all coconut milks made from 1 whole coconut)
1 Green chilli, cut along the length into two pieces
1 Medium onion, sliced
1 Potato, peeled and diced into ½ inch cubes
1 Sprig curry leaves
1 Tsp ghee
Salt to taste

Method:

1. In the Ultra Endura+ Pan, add the soaked dal, 2nd and 3rd coconut milk, green chilli, sliced onion and cubed potatoes. Cover the pressure pan and cook on high flame. After the first whistle, reduce the flame to low and cook for 5 more minutes. Remove from flame and set aside.
2. Once the pressure releases, open the pan and add the thick coconut milk. Add salt and ghee as well. Bring the dal back to a gentle simmer and remove from flame.
3. This dal is thick and creamy in consistency. The potatoes pieces can be partially mashed, if desired. The above recipe gives enough dal to serve 6 people in an Onam sadya. If you are cooking this dal as part of your regular lunch, it is sufficient only for about 4 people. In the above recipe, Sunayana says the peas dal can be replaced with split Bengal gram.

Aviyal

1 Small or ½ large country cucumber, peeled, deseeded and cut into long batons, about 1 cup
1 Green plantain, only the outer layer peeled leaving behind most of the skin, cut into long batons
1 Big carrot, peeled and cut into batons
½ Snake gourd, peeled, deseeded and cut into long batons, about 1 cup
1 Long drumstick, cut into 1 ½ inch pieces, the skin partially peeled
1 Small wedge ash gourd, peeled and cut into long batons, about 1 cup
10 Long beans / thattakai, cut into 1 ½ inch pieces
1 Small wedge yam, cut into long batons
3 Small brinjals, cut into 4 wedges each
½ Raw green mango, cut into long batons with skin
1 ½ Cup, fresh grated coconut
4 Tbsp coconut oil
1 Green chilli, chopped + 2 green chillies cut along the length into two pieces each
3 Shallots / small onion, chopped
4 Sprigs curry leaves
½ Tsp cumin seeds
¼ Tsp turmeric powder
½ Tsp chilli powder
1 Lime size tamarind ball, soaked in ¼ cup water and make into a paste
Salt to taste

Method:

1. Soak the green plantain, yam and brinjal pieces in water to avoid discoloration during preparation.
2. In the Ultra Mixer Grinder, grind the grated coconut along with the chopped green chilli, shallots, turmeric powder and 2 sprigs of curry leaves. Do not add water while grinding and let the mixture be coarse*.
3. Heat a Ultra Endura+ Pressure Pan and add 1 tbsp coconut oil, add the yam, green plantain, brinjal and carrot and stir quickly for about 2 minutes. Remove and set aside. In the same kadai, heat 1 more tbsp of coconut oil and add the rest of the vegetables and stir quickly for 2 minutes and keep aside.
4. In the same pressure pan, return the first set of vegetables and pour enough water to barely cover them, place the lid and cook for whistle. Once they are about half cooked add the rest of the vegetables along with the chilli powder, tamarind paste and salt and cook without whistle fill cooked. Add more water, if required.
5. Poke the yam and test to see if it’s done as it is the toughest vegetable to cook in this mix of vegetables. If the yam is done, the rest of the vegetables will also be cooked. Now gently stir in the coarsely ground coconut mixture and cook on low flame, covered for a couple of more minutes. Finally, drizzle the remaining 2 tbsp of coconut oil and 2 sprigs of curry leaves as garnish before serving.
6. The lack of curd / yogurt in this recipe may surprise a few. Recipes for Aviyal vary across families and across regions within Kerala. Devi does suggest that about 1 cup of yogurt can be substituted instead of the tamarind paste in the Aviyal, depending on preference. But she highly recommends using tamarind especially if you are using yam in the recipe as it has the capacity to offset a certain prickly feeling yam can cause on the tongue and throat sometimes.
7. The Aviyal is a medley of vegetables that compliments the rest of the sadya dishes and is a shining example of how truly wholesome and flavourful our traditional Indian dishes are.
*Use the Slo-grind speeds to achieve a uniformly coarse and dry mixture.

Ultra believes that innovation is the key to a great culinary experience. Whether it is how we design our products or how you use them to make tasty, nutritious food, it’s innovation all the way. Which is why we’ve stepped beyond the convention to bring you recipes you can bake with your Ultra Pressure Cooker. This simple, sinful Choco Lava Cake recipe by eminent home baker Sruti Nakul, will leave you smacking your lips for more.

Choco Lava Cake

Butter 2 Tbsp.
Coco Powder (Unsweetened) 4 Tbsp.
All-purpose Flour (Maida) 1/2 Cup
Brown Sugar (Powdered) 1/2 Cup
Milk 3/4 Cup
Good quality Chocolate 110Gms.
Baking Powder 1/2 Tsp.
Salt – to taste

Method:

1. Take a length of Aluminium foil. Fold it 4 times over.
2. Wrap it over the bottom of the inverted glass.
3. Pinch and fold the corners of the foil and turn it into a liner.
4. Height of the liner should be around 3 – 3.5 inches.
5. Spread salt evenly in the base of a Ultra Pressure Cooker
6. Place a cooker plate or any other stand over the salt, to place the liners.
7. Close the lid of the pressure cooker and pre-heat for 10 minutes on medium to high flame.
(Do not use the pressure cooker whistle.)

To make the batter:
1. Sift the dry ingredients into a bowl to remove any kinds of lumps. Stir well with a whisk.
2. Melt the butter and chocolate together.
3. Add the milk and the melted chocolate/butter mixture to the dry ingredients.
4. Mix well with a whisk to make the batter
5. Grease the foil liners with melted butter and fill it half with batter.
6. Place the half-filled liners in the pre-heated pressure cooker.
7. Bake on a medium to high flame for 10 minutes.
8. Once done, the cake looks firm from top but the center will jiggle a bit.
9. Take the cake out and serve it warm as it is or with ice-cream.

Kalpana’s culinary journey started as a pastime with a simple cooking food blog featuring healthy, wholesome food recipes that make home cooking easy and breezy. She soon went on to become a noted food blogger and social media influencer. Her passion lies in cooking simple home cooked meals that are delicious and healthy. She shares lunch box stories from her day-to-day life that has inspired many to cook and pack food from home.
When you find great new ways that better the tried and tested, it’s called innovation. So that’s exactly how it feels to bring a whiff of freshness to the rich flavours and sizzling aromas of pulao with Kalpana Sareesh’s brilliantly fresh recipe – Tawa Pulao.

So how does she manage the perfect blend of these exotic spices in a coarse and even texture? And no prizes for guessing! It’s the Ultra Duramix 750P. The unique Slo Grind function does it with so much ease, maintaining the right flavour without heating up or grinding it too fine!

Tawa Pulao

Making the Pav Bhaji Masala
Ingredients:

Red Chilli: 8 Nos.
Kashmiri Red Chilli: 8 Nos.
Cinnamon- 1 Inch piece
Black Cardamom- 3 Nos.
Coriander Seeds- 2 Tbsp.
Cloves- 8 Nos.
Pepper- 1 Tsp.
Cumin Seeds- 1 Tbsp.
Fennel Seeds- 1 Tbsp.
Mango Powder- 1 Tsp.

METHOD

1. Dry roast all the above ingredients (except for mango powder), cool and grind to smooth powder. Now add mango powder, grind again and transfer to a dry container.

Making the Pulao
Ingredients:
Cumin seeds – 1 Tsp.
Green chilli, ginger and garlic – 1 Tbsp., crushed
Onion- 1 No., finely chopped.
Tomatoes – 1 Cup, finely chopped.
Capsicum – 1/4 Cup, finely chopped.
Carrot and Beans – 1/4 Cup, cooked.
Potatoes – 1/4 Cup, cooked.
Green Peas – 1/4 Cup, cooked.
Red Chilli Powder – 1/2 Tsp.
Pav Bhaji Masala – 2 Tsp.
Cooked Rice – 2 Cups
Fresh Coriander – 2 Tbsp., finely chopped
Lime juice- 1 Tsp.
Salt- 1 Tsp.
Butter- 2 Tbsp.

Tip: Use the Ultra Pressure Cooker as a pan. Made from high quality stainless steel means your dishes remain Ultra healthy. Read More >>

METHOD

1. Heat butter in the Ultra Pressure Cooker, add cumin seeds, wait until it crackles
2. Then saute the chilli garlic ginger paste for a minute.
3. Add onions, saute for a minute.
4. Add the capsicum, cooked carrot beans, cooked potatoes, cooked green peas and saute until it’s well-mixed.
5. Add tomatoes, cook until it turns mushy (approx 2 minutes).
6. Now mash with the ladle /masher.
7. Add salt, chilli powder and pav bhaji masala
8. Mix them well and add 1/4 cup water
9. Cover and cook until the spices get cooked well with the veggies.
10. Add the rice and gently mix it with the veggies and masala.
11. Drizzle lime juice, sprinkle fresh coriander and plate

Classic Chole

2 Cups Kabuli Chana, soaked overnight
10-12 Pieces Dried Goosberry / Amla
1 Onion, finely chopped
2 Tomatoes, pureed
2 Green Chillies, Slit
2 Teaspoons Ginger, cut into juliennes
1 Teaspoon Red Chilli Powder
1 Teaspoon Dry Mango Powder (Aamchur)
½ Teaspoon Garam Masala Powder
½ Teaspoon Dry Ginger Powder
½ Teaspoon Black Salt
1 Bay leaf
2 Tablespoon Ghee
2 Teaspoons KasuriMethi, crushed
1 Teaspoon Ginger Jullienes, for garnish
Salt to taste

Ingredients for dry roasted masala
2 Tablespoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Black Pepper Corns
1 Teaspoon Anardana (dried pomegranate seeds)
½ Teaspoon Carom Seeds (Ajwain)
4-5 Cloves
1 Small piece Cinnamon
2 Green Cardamom
1 Black Cardamom
1 Star Anise
1 Bay Leaf

METHOD

1. Use the Ultra Pressure Cooker: Add the soaked chole, dried amla, salt and 4 cups water
2. Put the lid on and pressure cook for 2 whistles, and slow cook for 20 minutes
3. When done, discard the dried amla pieces and Keep aside
4. Slow roast the ingredients for masala
5. Heat a pan, add coriander seeds, cumin seeds, black pepper corns, anardana seeds, carom seeds, cloves, cinnamon, green cardamom, black cardamom, star anise and bay leaf
6. Slow roast on medium heat
7. Use the Ultra Mixer Grinder: Add the ingredients to the Ultra Mixer Grinder Jar and grind into a fine powder. Keep aside
8. Heat ghee in a pan, add the bay leaf
9. Add the finely chopped onion and sauté until it turns golden brown
10. Add the tomato puree, sauté until its cooked well
11. Add the spice powders – red chilli powder, dry mango powder, garam masala, dry ginger powder, black salt and the prepared dry roasted masala
12. Saute until the masala cooks well
13. Add the chopped green chillies and ginger juliennes. Mix well
14. Add the cooked chole, ½ cup of saved water from boiling, season with salt and mix well
15. Add water to your desired consistency, simmer for 5 minutes
16. Add the crushed kasuri methi, mix well and switch off the heat
17. Add it to the Serving dish, garnish with ginger juliennes on top, and serve along with hot steamed rice

Mango Lassi

2 Cups mango, cut into cubes
1.5 Cup Yogurt
1 Teaspoon Ginger
1 Tablespoon Honey (optional)

METHOD

1. The slo-mo feature of Ultra Mixer Grinder to be used: Add the mango cubes and ginger to the mixer jar, run the appliance on the slo-mo feature for 2 minutes to make a pulp
2. Add the yogurt and honey (if using), pulse it for a couple of times
3. Serve in tall glasses

Hot Chocolate

3 Cups milk
1/3 Cup semi-sweet chocolate, grated
1 Tablespoon white sugar
1/2 Teaspoon ground cinnamon
1 Egg

METHOD

1. Pour milk into a microwave-safe container and cook on High for 2 minutes.
2. Mix in chocolate, sugar and cinnamon.
3. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
4. Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.)
5. Whisk again until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.

That delicate hint of spice balances the sweetness of chocolate and sets the perfect flavour for a novel or your favourite movie

Ms.Hari Priya shares her recipe for Mutton Korma as prepared with her Ultra Endura+ Pressure pan.

Mutton Korma is one of those versatile dishes that can elevate any meal, no matter how simple. From the simple idli, idiyappam or parotta to jeera rice, ghee rice or pulao.

Mutton Korma

Mutton 1/2kg
Small onion 250 gms
Tomato 100 g
Red chillies 10
Curry leaf little
Jeera 2 tablespoons
Coriander powder 2 tablespoons
Salt to taste
Ginger garlic 1 tablespoon
Turmeric powder 1 tablespoon
100ml coconut milk
Oil: 3 tablespoons
Mustard Seeds: 1 tsp

METHOD

1. Fry red chillies, curry leaves, jeera, coriander powder in a pan.
2. Grind the above fried items along with ginger, garlic turmeric to a smooth paste in the Ultra Vario+ Mixer Grinder at speed 2 for 1 minute by adding little water.
3. Heat the Ultra Endura+ Pressure Pan, add oil and mustard seeds. Add chopped onions and fry, followed by chopped tomatoes.
4. Add ground masala, salt and fry.
5. Add mutton and fry for 5 minutes.
6. Add water 100ml and mix. Close the lid and cook for 10 minutes till 4 to 5 whistles.
7. Once the pressure comes down, open the cooker and heat it again and add coconut milk.
8. Mix well. Do not allow the gravy to boil much after adding coconut milk.
9. Switch off the pressure cooker and transfer to serving bowl

The trick is to use fresh herbs when you prepare this dish, as that’s what gives it the flavour. the fresher the herbs, the more fragrant the korma.

Our customer Ms Reena Kothari gives us a simple recipe for a healthy dish

Moong dal is very nutritious and easy to digest, which makes it light on the stomach. It’s great for kids and convalescing adults too.

Moong Dal Fry

Green gram ½ cup
Ginger ½ inch copped
Garlic 3-4 pods
Cardamom
Cinnamon
Fennel 1teaspoon
Green chillies 1
Curd 1 cup
Onions 1
Milk ½ cup
Red chillies 1
Kasuri methi and coriander for garnish

METHOD

1. Soak green gram for an hour.
2. Cook soaked green gram with some water and salt for 2 whistles in Ultra Endura+ Pressure Pan.
3. Make a paste of ginger, garlic, cardamom, cinnamon, fennel, green chillies with curd in the Ultra Vario+ Mixer Grinder.
4. In Ultra Pressure Pan, heat some ghee or oil and fry onion.
5. Add the ground paste, water, cooked green gram and milk.
6. Pressure cook for 1 whistle. Season with red chillies fried in ghee and sprinkle a generous pinch of kasuri methi and chopped coriander leaves.

But when it’s not being served as an accompaniment to rice, serve it hot with Achari Thepla for a delicious yet healthy lunch or dinner.

Ms. Asha Krishnakumar shares a unique recipe for appam.

Here’s a Mangalorean recipe that’s a refreshing take on the popular appam. Made with cooling cucumber for a delicious new flavour you might never have experienced before.

Cucumber Appam

2 Cups Idli rice
1/2 Cup raw rice (increase raw rice for appam)
1/4 Cup urad dal

Soak the ingredients for 3 hours.

Ingredients for Cucumber paste:
1 Nos. medium size cucumber
2 Nos. green chillies
2 Tablespoon coconut
1/2 Spoon cumin seeds
Few coriander leaves

METHOD

1. Grind the cucumber, green chilli, coconut, cumin, coriander in your Ultra Mixer Grinder to make a smooth paste and set aside.
2. Grind urad dal with water and set aside.
3. Grind rice to a smooth batter.
4. Mix urad dal batter, rice batter, cucumber paste and salt to make a homogenous batter
5. Allow it to ferment for 8-9 hours.
6. Now you can make appam in your appam pan or also make dosas out of the same batter. Add a pinch of baking soda for appam.

Make sure you grind the batter finely. Your Ultra Mixer Grinder will see to it that you get the perfect texture for delicious and refreshing appam breakfast.